Kollu Rasam Recipe | How to make Kollu Rasam | ಹುರಳಿ ಕಟ್ಟಿನ ಸಾರು | Horsegram spicy broth
Kollu Rasam is a flavourful spicy broth (rasam) made with soaked and cooked Horsegram and spices. Served as a soup or with steamed rice
Equipment
- Pressure Cooker
- Thick Bottomed Pan
Ingredients
- 60 grams Horsegram Kollu/ Kulti/ Kulith -soaked for 1-2 hours in hot water
- 300 ml Hot water
- 1 Tomato medium, minced
- 1 teaspoon thick tamarind paste or 1 small lemon tamarind soaked in hot water and extracted
- 1 teaspoon salt
- 1 teaspoon Ghee sub with sesame oil for vegan
- 2 teaspoon Jaggery
- ⅛ teaspoon Turmeric Powder
- 1 teaspoon Cumin seeds Cumin seeds / Jeerige
- ¼ teaspoon Whole Black Pepper milagu/Menasu
- 1 tablespoon Coriander seeds Dhaniya/ Kothambari beeja
- 2 Dry Red Chillies Vathal Milagai / Ona Menasinkaayi
- 1 teaspoon Ghee sub with vegan option if required
- ½ teaspoon Mustard Seeds Kadugu / Saasive
- ½ teaspoon Cumin seeds Cumin seeds / Jeerige
- ⅛ teaspoon Asafoetida Hing, skip for GF version
- 1 sprig Curry Leaves
- 1 teaspoon Green coriander leaves minced fine
Instructions
- Wash the lentils 2-3 times, Soak in hot water for 2-3 hours (or even overnight in the fridge).
- Drain the soaked horse gram and boil in a open pan with hot water for 10-15 mins, drain the water and reserve it. Slightly mash up the horse gram with the back of a spoon.
- Alternately, drain and pressure cook legumes for 3-4 whistles with 1 cup water till soft, drain the water and reserve.
- In a pan, roast all the ingredients to grind, one by one till aromatic. Cool and powder.
- In a deep bottomed pan, add 1.5 cups of water, half of the boiled lentil stock, tamarind paste, turmeric, salt, jaggery, ground spice powder and bring to a rolling boil. Now add the boiled horse gram and boil for 3-4 mins more.
- Prepare tempering with the tempering ingredients and add to the rasam.
- Adjust salt and spice and serve hot.
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